Chef Staib's Classic Chicken Parmesan Dinner
Today is Columbus Day and for Italian American families across the country, this is a day to celebrate. With -- what else? A great meal inspired by Italian cuisine. Our resident Italian chef for the day, Walter Staib of the City Tavern has three versions of chicken parmesan.
Classic Chicken Parmesan Dinner
A Recipe by Chef Walter Staib
Serves 4
1 ½ pound Dietz and Watson Chicken parmesan, sliced into four pieces (6 ounces per serving)
2 eggs, beaten
¼ cup flour
2 cups Italian style breadcrumbs
Olive oil for frying
1 pound Dietz and Watson mozzarella cheese, sliced
2 tomatoes, sliced
8 ounces pasta, cooked according to package directions
8 ounces tomato or marina sauce
1 bunch fresh basil
1. Preheat oven to 375 degrees.
2. Pour flour into a shallow pan, and pour breadcrumbs into a separate shallow pan.
3. To bread the chicken cutlets, dredge chicken parmesan pieces into flour mixture, coating thoroughly on boat sides. Shake off excess flour.
4. Dip chicken pieces in egg wash, making sure each piece is coated.
5. Place chicken pieces in shallow pan with breadcrumbs and pat into breadcrumbs on both sides to cover.
6. Heat oil in a large pan to 350 degrees. Fry chicken pieces until breading turns golden brown, about 2 minutes per side.
7. Remove and let drain on paper towels to remove excess oil.
8. Put chicken pieces on a baking sheet, layer slices of tomato and fresh basil leaves on top, drizzle with a little marina sauce and top with cheese. Bake for 5 to 7 minutes, or until cheese melts.
9. Serve with pasta and more sauce, if desired. Garnish with basil.
Chicken Parmesan Hoagie
A Recipe by Chef Walter Staib
Serves 4
1 pound Dietz and Watson© Chicken parmesan, thinly sliced (about 4 ounces per hoagie)
½ pound fresh spinach, prewashed
1 Tablespoon olive oil
2 tomatoes, sliced
1 red onion, sliced thin
¼ cup Dietz and Watson© Mixed Pepper Mayonnaise
¼ cup Dietz and Watson© peperoncini
¼ cup Dietz and Watson© roasted red peppers
Dietz and Watson© hoagie dressing
4 Hoagie rolls
salt and pepper to taste
bunch of fresh basil, for garnish
1. Toast the hoagie rolls until golden brown.
2. Spread ½ Tablespoon of the Mixed Pepper Mayonnaise on each side of all the rolls.
3. In a skillet, heat olive oil and add fresh spinach. Sauté until just wilted and season with salt and pepper to taste.
4. Layer 4 ounces chicken parmesan slices, 3 tomato slices, ¼ of the onion slices, 1 Tablespoon roasted red peppers and 1 Tablespoon peperoncini on each hoagie roll.
5. Sprinkle hoagie dressing on each sandwich to moisten all ingredients.
6. Top with cooked spinach.
7. Serve with Dietz and Watson© pasta salad. Garnish plate with fresh basil.
Melted Chicken Parmesan Foccacia
A recipe by Chef Walter Staib
Serves 4
1 pound Dietz and Watson© Chicken parmesan, sliced
2 Tablespoons olive oil
½ cup sun dried tomatoes
¼ cup prepared pesto
¼ cup Dietz and Watson© roasted pepper mayonnaise
½ cup Dietz and Watson© roasted red peppers
½ pound Dietz and Watson© mozzarella, sliced thin
½ pound Dietz and Watson© provolone, sliced thin
1 cup fresh arugula, prewashed
2 large foccacia loaves, cut lengthwise
4 pieces of radicchio, for garnish
1. Preheat the oven to 375 degrees.
2. Heat oil in a skillet over medium heat. Add the chicken and sauté for 2 to 3 minutes, or until heated through. Remove from heat and set aside.
3. Spread half the mayonnaise on the bottom of each foccacia loaf.
4. Spread half the pesto on the top of each foccacia loaf.
5. Arrange the chicken parmesan slices on the bottom of each loaf, layer with sun dried tomatoes, roasted red peppers and arugula and top with cheeses.
6. Place top on sandwich and press down slightly to hold.
7. Place both sandwiches on a baking sheet and bake until warmed through and cheese melts.
8. To serve, cut sandwiches in half.
9. Serve with Dietz and Watson© cucumber salad in a radicchio leaf.
